FremgangsmÕte ved behandling av kakao
Det er beskrevet en fremgangsmåte for behandling av karamelliserte kakaobønnefragmenter ved fremstilling av blanding inneholdende minst kakaobønnefregmenter, sukker og vann og/eller melk, varmbehandle blandingen for å karamellisere kakaobønnefragmentene og herde og deretter varmbehandle de karamelli...
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creator | IDRISS, FAYCAL VAREILLE, PHILIPPE |
description | Det er beskrevet en fremgangsmåte for behandling av karamelliserte kakaobønnefragmenter ved fremstilling av blanding inneholdende minst kakaobønnefregmenter, sukker og vann og/eller melk, varmbehandle blandingen for å karamellisere kakaobønnefragmentene og herde og deretter varmbehandle de karamelliserte kakaobønnefragmentene. Det er også beskrevet karamelliserte kakaobønnefragmenter og anvendelse derav i matvarer.
A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed. |
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A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</description><edition>6</edition><language>nor</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980909&DB=EPODOC&CC=NO&NR=984145L$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980909&DB=EPODOC&CC=NO&NR=984145L$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IDRISS, FAYCAL</creatorcontrib><creatorcontrib>VAREILLE, PHILIPPE</creatorcontrib><title>FremgangsmÕte ved behandling av kakao</title><description>Det er beskrevet en fremgangsmåte for behandling av karamelliserte kakaobønnefragmenter ved fremstilling av blanding inneholdende minst kakaobønnefregmenter, sukker og vann og/eller melk, varmbehandle blandingen for å karamellisere kakaobønnefragmentene og herde og deretter varmbehandle de karamelliserte kakaobønnefragmentene. Det er også beskrevet karamelliserte kakaobønnefragmenter og anvendelse derav i matvarer.
A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBzK0rNTU_MSy_OPTy1JFWhLDVFISk1IzEvJSczL10hsUwhOzE7MZ-HgTUtMac4lRdKczPIu7mGOHvophbkx6cWFyQmp-allsT7-VtamBiamPr4GBNWAQAUTSeO</recordid><startdate>19980909</startdate><enddate>19980909</enddate><creator>IDRISS, FAYCAL</creator><creator>VAREILLE, PHILIPPE</creator><scope>EVB</scope></search><sort><creationdate>19980909</creationdate><title>FremgangsmÕte ved behandling av kakao</title><author>IDRISS, FAYCAL ; VAREILLE, PHILIPPE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_NO984145LL3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>nor</language><creationdate>1998</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IDRISS, FAYCAL</creatorcontrib><creatorcontrib>VAREILLE, PHILIPPE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IDRISS, FAYCAL</au><au>VAREILLE, PHILIPPE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FremgangsmÕte ved behandling av kakao</title><date>1998-09-09</date><risdate>1998</risdate><abstract>Det er beskrevet en fremgangsmåte for behandling av karamelliserte kakaobønnefragmenter ved fremstilling av blanding inneholdende minst kakaobønnefregmenter, sukker og vann og/eller melk, varmbehandle blandingen for å karamellisere kakaobønnefragmentene og herde og deretter varmbehandle de karamelliserte kakaobønnefragmentene. Det er også beskrevet karamelliserte kakaobønnefragmenter og anvendelse derav i matvarer.
A method for processing caramelised cocoa bean fragments by preparing a mixture containing at least cocoa bean fragments, sugar and water and/or milk, heat treating the mixture to caramelise the cocoa bean fragments, and tempering then heat treating the caramelised cocoa bean fragments, is disclosed. Caramelised cocoa bean fragments and the use thereof in food are also disclosed.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | FremgangsmÕte ved behandling av kakao |
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